Vegan Chocolate Orange Jaffa Cupcakes Recipes

CHOCOLATE ORANGE CUPCAKES (VEGAN)

Chocolate Orange Cupcakes (Vegan) image

I have found using my new muffin tin creates a diferent shape cupcake. My husband and I reckon the peak in the centre of the cupcake is caused by the metal tin reflecting heat focusing it in on the centre of the cupcake. I usually use silicone trays for my cupcakes. This recipe is from Vegan cupcakes takeover the world by Isa Chandra Moskowitz and Terry Hope. It can be frosted but I decided that would not be appropriate for these cakes as they were destined for a sick mother in law in hospital. I love the melt in your mouth texture of these cupcakes

Provided by cakeinmyface

Categories Dessert

Time 30m

Yield 12 cupcakes

Number Of Ingredients 13

Ingredients

1 cup soya milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract (or chocolate of more vanilla extract)
1 cup plain flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon orange zest, grated
1 tablespoon orange juice

Steps:

Preheat oven to 350 gas mark 4 and line a pan with cupcake liners.
Whisk together soy milk and vinegar and orange juice and set aside to allow to curdle. Add sugar oil, extract to the soy milk and whisk until foamy.
In a separate bowl sift all the dry ingredients add in two batches to the wet and beat until no large lumps remain a few small lumps are ok.
Pour the mixture into the liners until 2/3rd s full bake for 18- 20 minutes until a toothpick inserted into the centre comes out clean.

Nutrition Facts : Calories 158.4, Fat 6.9, SaturatedFat 0.7, Sodium 154, Carbohydrate 23.1, Fiber 1.4, Sugar 12.8, Protein 2.5

VEGAN CHOCOLATE CUPCAKES

Vegan Chocolate Cupcakes image

These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

2-1/2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
2 cups refrigerated unsweetened coconut milk
1-1/2 cups sugar
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon vanilla extract
FROSTING:
1 cup dairy-free margarine, softened
3 cups confectioners' sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract

Steps:

Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.

Nutrition Facts : Calories 265 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

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